The Chuck Wagon Chili dip is heavy on beef and beans, and the drinks are ready to fight. For liquid courage, there’s a Broken Spear with a Boston variation, and one Gladiator.
This recipe card is from the 2-in-1 International Recipe Card collection. Apertifs, Card 24 This card contains two drinks and one recipe. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA
Broken Spur
2 jiggers port wine
1/2 jigger gin
1/2 jigger sweet red vermouth
1/3 jigger anisette liqueur
1 egg yolk
Beat egg yolk lightly. Add port wine, gin, vermouth, anisette, and ice. Shake vigorously and strain into cocktail glass. For a Boston Broken Spur, substitute 1 jigger triple sec for gin and anisette; omit egg yolk.
Gladiator
2/3 jigger gin
1/3 jigger Campari
1 1/2 teaspoons sambuca
Shake well with ice and strain into prechilled cocktail glass.
Chuck Wagon Chili Dip
Ingredients
- 3 tablespoons cooking oil
- 1 medium onion chopped
- 1 green pepper chopped
- 3/4 pound lean ground beef
- 1 clove garlic minced
- 4 tablespoons tomato paste
- 1 15- ounce can dark red kidney beans
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1/4 teaspoon liquid smoke
- 1 teaspoon salt
- 1/2 cup water
Instructions
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Heat oil in deep skillet. Saute onions and pepper until translucent. Remove with slotted spoon and set aside.
-
Crumble ground beef and brown with garlic in skillet.
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Return onions and pepper to skillet. Add remaining ingredients and bring to gentle simmer.
-
Simmer covered, 30 minutes, stirring frequently and adding additional water if necessary to prevent mixture from sticking to skillet.
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Serve warm in earthenware bowl with corn chips or barbecued potato chips.
Recipe Notes
Sour Cream Chili Dip Prepare as above; when chili is fully cooked fold in 1 cup dairy sour cream. Serve warm or chilled.
Fiery Chili Dip Double amounts of cumin and cayenne pepper for tongue-tingling dip.
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